Parking Violations, Blueberry Champagne, and a Ninja in the Living Room: more shenanigans as we enter week 3.

Let me tell you who’s not minding the “shelter at home” order. These guys.  In spite of the fact that I live 7 feet from my parked car, and have a visitor’s pass (the story of why I don’t have a permanent sticker is for another day,) these little pesky parking dudes are still leaving the comfort of their homes to disrupt the pollen on my car long enough to add a fresh ticket to the old one I still have under my wiper. For awhile, my “trick” of leaving the last ticket in place worked, but now that it’s spring in “the city of trees” and construction is still stirring up layers of dust, the grime on top of my last ticket isn’t fooling anyone. And, I’m back to using my Georgia driver’s license because I lost my California one on my last business trip, so that complicates things…I mean, I’d go take care of these things, but we’re supposed to be sheltering, right? As I’ve mentioned before, I follow the rules.

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I’m just hoping there’s going to be some “parking forgiveness” at some point, though my Google searches thus far don’t turn up any forgivable loans for the good citizens at 1700 20th street. Sigh.

Meanwhile, the 8 food magazine subscriptions around the house are finally getting some page-turning. Every time I get hit up for another school fundraiser, I opt for the magazine subscription, so while I certainly don’t have the ingredients I need for most of the recipes, I’m working through all kinds of interesting substitutions. (Don’t worry, no mystery meat has been thawed yet this weekend.)

My typical MO with a new recipe is to substitute half the ingredients for whatever I have on hand anyway, but with the current situation (and unlike the Sacramento street patrol) I AM minding the rules to stay home and feel like that gives me a pass on following a recipe properly. That said, I made this awesome goat-cheese cream sauce with truffle spaghetti this week.  I swapped the pappardelle pasta for truffle spaghetti, the peas for roasted broccoli, skipped the chives and lemon in trade for extra leeks and diced chicken from take out leftovers. Delish.

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Fun fact–did you know you can regrow leeks in water with no dirt? They’re already re-sprouting in the living room window, right next to the garlic I’m attempting to grow..stay tuned.

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In other breaking news, I brought back a little plant based eating yesterday, to undo other damage from the week. Nothing finer than butternut squash, halved, sprinkled with kosher salt and pepper, a little olive oil and a slow bake…heart happy. Meanwhile, Nicholas was making barf noises in the background, but as my dear friend Brandon would say, “Don’t Yuck My Yum!” I’ll eat both halves, thank you very much.

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Today I woke up feeling a little Gatsby in my soul, so since it was shower day anyway, I put on what I’m positive would have been Daisy Buchanan’s Sunday best: a sleeveless black flapper dress, pearls, and glitter eye shadow. I’m sure she wouldn’t have sported a knee wrap and orthopedic sneakers, but my fashion has its limits.  I poured some Spumante in one of my favorite Atlanta-Map glasses, added some frozen blueberries, and felt really fancy for a Sunday in quarantine.

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I got up to refill my champagne and literally thought I was about to be taken hostage by a Ninja type character in my living room; turns out it’s just Nicholas, living his best life in some sort of iridescent head wear that allows him to teleport or something. I don’t know what it’s supposed to do, but I hope it can at least kidnap an egg laying chicken.

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Keep some levity, friends; have some really cold, sweet champagne.  Make cupcakes and inject frosting into the center with an icing tip. Call someone you haven’t talked to in awhile. Write a thank you note for your mailman. Buy a couple fresh daisies the next time you brave the grocery store. Plan your Easter menu.  And send as much love into the universe as you can. And pray for me and the alien in my living room.

XOXO

Sister Wives & A Head-Shaving Campaign: Ruminations After Week 2

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I put on jeans yesterday, just to make sure they still fit, and got really fancy today with blue sneakers (not orthopedics!) a dress, and…..even earrings. It’s funny the things I used to do every day that make me feel like it’s a special occasion now. But that’s the thing for good headspace–I think we have to start back into our normal routines with some adaptations–you can’t go to the gym? Do a video at home. You can’t get your hair done? Wash it and style it yourself. Your house keeper isn’t coming to scrub? Break out some gloves and DIY cleaner and get your house smelling fresh…light a candle, take a bath, put on earrings, and as Rachel Hollis would say, “Girl! Wash your face!”

I know there’s enough doomsday out there already, and I can’t change that, so let’s continue some levity conversation instead. Like Sister Wives (SW). For real: what an awesome time to be a polygamist. I’d have women to hang out with, help with house chores, and just keep up good energy. (Because of course I would screen them first for high vibes and a proper work ethic.)  One of my favorite people, who shall remain nameless, I’ve been referring to as my SW for a minute now jumped on a FaceTime call with me the other day….I HATE FaceTime….I’m all awkward and double chins and can’t get the angle right, and am too consumed with vanity to actually have a conversation. But this time, I didn’t care–we had our “quarantinis” and covered the spectrum of petty to heavy life stuff. This is the connectivity the world needs, and we’re always “too busy” to stop and really take the time to connect on a level that matters. At least that’s how I often operate…not putting this on anyone else, so I’ll be honest to say that even in a life without kids, I often prioritize incorrectly and claim I’m too busy (or the time change is too hard) to connect with some of the people that I love most in life, and are most to be credited for who I’ve become.

PSA– no disrespect or offense intended with my SW commentary–another reason that I regularly sport my “I’m Not For Everyone” sweatshirt as a fair warning to the public.

In spite of my great dislike for FaceTime, I got on a Zoom call with my family last night for my niece’s baby-gender reveal (not sure how to word that one?) and it was big fun to see my siblings and parents on camera, and find out that, “It’s a boy!” in live time. If we weren’t under this pandemic, I imagine there would have been a local gender reveal with close relatives, but in this case, we all got to be a part of it. How cool is that? And afterwards, I got to FaceTime my youngest brother to see the disgusting amount of game he’s shot and mounted in his office, the 50+ pounds of catfish in his freezer, and well, you get the idea….we got to catch up on life stuff, though that life is pretty different from what I deem normal. (Not even a “new normal”…just normal). He marches to his own fantastic drum, full of guns, bows, dead animals, and plenty of protein in the freezer. If I could still fly right now, I’d probably hunker down at his house and give up on being “mostly plant based.”

I’ve been texting with my aunts, cousins, and friends more often than I normally do, and while I feel so far away from my family, it’s the part of technology that is SO awesome to help me feel connected, relevant, loved, and needed.  I think if we really take a moment to either be thankful for the connections we have, and/or try harder to connect with folks we have on our mind, we could heal our souls in this process of “quarantine” and “new normal.”

So let’s get back to the “you can’t get your hair done?” situation. I know that most women are about 2 weeks from the whole world knowing their real hair color and/or the amount of gray…so I did a little coupon clipping on home hair dye and highlight pens, and then got to thinking…when my face was skinnier, it wasn’t terrible, and make up can transform some stuff. I still have plenty of makeup… and the time to try new tricks.  So if I just drop some weight, I should totally shave my head. Hence, I’ve only eaten edamame today and think I’m on my way to a buzz cut.

With a bald head, I’d have more time to focus on make up solutions and could totally contour and work some magic there. I think it’s a really viable option for consideration. Plus, my cleaning would reduce because I wouldn’t be shedding all over the house and vacuuming up my own mess. That feels like really winning to me.

In other news, Nicholas woke up on Monday craving his aunt’s 2 best recipes–teriyaki kabobs and cinnamon breakfast cake. While the kabobs where pretty easy and we rocked a little rooftop party with the grill Tuesday night, the breakfast cake was another situation. Who knew I needed to have some egg-laying chickens on my rooftop right now? Coming from a kid that grew up next to my cousin’s egg farm and smelled like chicken poop most days, I can’t even believe I can’t get eggs. I’ve called every grocery store on the grid for the last 8 days asking about eggs and delivery times….nothing. I finally sent a desperate text to my neighbors to barter TP, sanitizer, homemade lotions, and paper towels. I got a dozen (no contact!) delivery to my door with no request in return. That’s pretty rad. And even radder (is that a word?) that our day started with the aroma of cinnamon breakfast cake; anything hard after that is softened by a warm, gooey, piece of goodness. Thank you, Aunt Loni.

Stay home if you can. Hug the peeps you’re already exposed to, friends. FaceTime your family from a distance, make a new recipe, and play a no-screen game with your kids. We’re going to be okay. And maybe on the other end of this we will have better perspective about our priorities, and be better than okay. I know I will.

And if you have a Sister Wife??? Be SO grateful. And if you want to join my bald-head campaign, let me know, and I’ll start sewing T-shirts.

XOXO

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Tomato Talk, Honey-Bees, and Other Farm Goodness

Yesterday I got to run around an East Coast farm all afternoon—I was in Connecticut for a work summit, and the afternoon was dedicated to an excursion of our choice.  Ironically, someone I’d never met recommended via email that I check out this farm adventure, and I’m so glad I took her advice.

Stone Acre Farm in Stonington, CT is bordered by the Atlantic, and while it was 86 degrees, the town pulls an awesome ocean breeze every few seconds. About 40 of us stepped off the bus and onto a gravel lane that led to an open lawn area for lunch.  A local chef mixed up a variety of greens (and even some “weeds”) in a perfect summer salad, grilled jalapeno-Parmesan corn on the cob, and topped our pulled pork tacos with pickled red onion and cojita cheese. We sat in the sun on picnic tables, sunflowers in milk jars as our center pieces, and sipped local brews and ciders between bites.

It was divine. The food, the scenery, the company. I found myself tearing up a few times (and again now as I’m writing this) in the name of both nostalgia for my childhood and gratitude for the life I have as an adult that is so rich with adventure and opportunity.

After lunch, our farm education began in the form of a tour and strategically placed “stations” around the property.  We stood 10 feet from the honeybee swarms and hives while we learned about the importance of pollination, the purpose of the Queen bee and her drones (now there’s some girl power), and then got to taste this season’s harvest in comparison with another local honey. My mind flooded with memories of Rocke’s Honey (my paternal grandfather was a beekeeper) and I loved the gentle reminder of nature’s beautiful intricacies and the vivid memories of my Grandfather telling me to “put some honey on it” whether that was my sore throat, an open cut, blisters, or a broken heart.

Next stop was “tomato training” and I was in hog heaven. I had a custom tote-bag made last year with my favorite things printed on the front, and garden tomatoes made my top 3 short list. We tasted juicy heirlooms and dark yellow Sun-golds, and then traipsed through the dirt of the greenhouse to learn about pruning and plant “training.”  (Who knew you could train tomatoes to not only resemble a vine, but produce clusters of 15+ tomatoes instead of the usual 1-2?) I found myself sharing stories of growing tomatoes and sweet corn in central Illinois, and how proper protein is super overrated when you have a plate heaped with thick slices of salted garden tomatoes and “peaches and cream” corn on the cob from Uncle Kent’s field. As we walked to our last station, I was already scheming about adding tomatoes between my yellow roses on our rooftop patio in Sacramento…I just need to get my hands on some heirloom seeds and good dirt.

Speaking of dirt—last stop—composting.  I was in a navy dress and pearls (I’m fresh out of overalls, and somehow thought this was appropriate for a hot farm tour.)  Anyway, poor clothing judgement didn’t keep me from getting really excited about playing in the dirt. I don’t think I made any friends at that stop, however, as the rest of the group backed up a bit when our “teacher” invited us to get messy.  I played with a pile of regular dirt, partially composted-dirt, and super rich composted-dirt. Again, I was thinking through the logistics of a compost pile in the corner of our rooftop back home and chided myself for living the last 20 years without any composting. (Hopefully my husband doesn’t read this until my tomatoes are planted, and compost has begun so he can’t talk me out of being a farm kid in the middle of the city.)

After our stations, we had time to roam aimlessly about the property—a field of Queen Ann’s Lace bordered the back portion of the property with elaborate flower gardens next to the homestead. The “Yellow Farmhouse” has since been converted into a non-profit, educational space for all things regarding nature, farming, and cooking.

Pretty awesome. I was geeking out the entire afternoon and my heart was ready to burst by the time we boarded the bus to head back to the hotel.

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My family’s farm (in Metamora, IL) will always be my favorite place, as it’s a collection of my best childhood memories that have gently shaped me into the adult I’ve become.  I didn’t appreciate it too much as a kid, as my idea of a good time wasn’t gathering eggs through chicken poop, walking beans in the summer, or stacking split wood in the cellar.  But a day like yesterday reminds me of the goodness that I knew on the farm because it’s where I learned almost everything that matters to me now.

It’s where I learned about hard work, the power of Faith, the strength of family, how to properly compost, and how to best plant beans in straight lines.  It’s where I learned about broken noses, broken hearts, and broken fence.  I learned how to make jam, strip wallpaper, run a saw, preserve beef and butcher chickens.

It’s where I learned to drive…a 3-wheeler, a tractor, and a 5-speed stick shift on the back gravel road. (What I really learned, was that my dad had/has the patience of a saint, and that his attention to detail and requirement that I listen to all things about proper engine functioning was going to teach me patience, too, as I had to take it all in before I could even start the engine.)

It’s also where I learned to paint, mow in straight lines, play football, recycle before it was easy, and build a mean snow fort.

I credit almost all of my imagination and sometimes excessive creative thought to having a childhood void of pop culture. I learned to play, imagine, create, read, and write, in lieu of TV or radio entertainment.

I know general education, college, higher degrees, and ongoing learning are super important, but I’ll also argue that a proper farm education trumps everything else.

So thanks, mom and dad, for the farm degree and thank you “Yellow Farmhouse,” for the refresher and for carrying on a farm education through each lesson you provide the folks who visit your property.  Maybe you could take a page from Robert Fulghum and create a collection of vignettes: “Everything I need to know about life I learned from the farm.”

I’d buy a copy.

Big Love and Belly Laughs

Nicholas and I only knew each other for about a week when I met Mom and Poppi–I taught by day and worked nights and weekends at Cafe Au Lait (next to Nicholas’ Target store), so taking off a Sunday to “meet the parents” was a welcome change of pace in lieu of making raspberry lattes and slicing over-priced cheesecake for a clientele that were often my high school students. (Insert humility lessons here.)  Poppi was grilling on the back deck, I went out to meet him, and it was as if we’d known each other forever. He hugged me straight off, started telling stories, and cracking jokes with that big belly laugh. My first memory was all love and laughter, and that couldn’t have been more perfect for me, considering I had moved to Atlanta a semester prior without knowing a soul.

He supported our wild 3-week engagement, kept the groomsmen in order right down to appropriate socks, and loved me as his own. He cooked up a storm every Sunday and there was no better place to be than next to him, stirring the red sauce, dicing garlic, and snitching the sauteed mushrooms for quality control.  The Rat Pack kept us musical company and we only turned it down long enough for Poppi to sit at the head of the table, bless the food and begin stories between bites.  Sundays were an event, and we were in no hurry to break up the dinner table party to clean up the kitchen. The priority was never the sauce-stained table cloth or scraping the meatball remnants from our plates. The priority was God, Family, Love, Food, Stories, and Laughter. In that order. Always.

Poppi is the reason I’m in the food industry now (story cataloged in other Pop blogs) and the reason that I could accept another job in the food industry as of yesterday. I would never have had the courage to even consider a change–but he taught me enough about confidence and cooking to be dangerous, and I took it from there.

Pop had a “weak heart,” the doctors always said, and 5 years ago that heart stopped beating; I like to think that he loved so hard his heart couldn’t keep up.

He was only in my life for 11 years, but that kind of BIG love will sustain me always–I feel him in every great sauce I make and this morning as I was picking 2″ basil leaves, I couldn’t help but think how excited he’d be that it’s growing like a weed in California soil and the homeless folks that terrorize my front flower bed haven’t touched it. I’m pretty sure he’s watching over it and probably spooks anyone who passes with his, “I got two words for you, and it ain’t Happy Birthday!”

But today, Happy Birthday is in order. I know he’s dancing to Sinatra while he sautes onions and San Marzano tomatoes, a rumpled towel over his left shoulder, and his seltzer close.  At some point, he’ll spill sauce from the taste-tester spoon and have a bright red splatter down the front of his white Hanes undershirt–“Italian war medals,” as he called them.

I often have dreams of him and when I started in the food industry, those dreams helped simmer my anxiety and night terrors, reminding me that I have a Heavenly Chef in my corner.  A couple weeks before we moved to California, I had a dream that Poppi and I were in a red sports car burning down Route 66–his laughter was so real and the air smelled like ocean salt and garlic.  Mom was staying with me in Atlanta still; I came downstairs to tell her and she said Poppi talked about a red sports car, and road-tripping the West Coast would have been so his thing. After that, I didn’t question the move anymore, as it felt like Pop’s nod of approval.

Happy Birthday, Poppi. Thank you for teaching us to cook slower, laugh louder, and love harder.

 

 

Random Tips and Tricks: A Partial List

Today I was planning the menu for my sales meeting on Friday, and as I pondered ideas of possible soups, Paninis, flatbreads, and crostinis, I thought about my former colleagues who are probably already knee deep in essays to grade; it’s funny how quickly we can adjust to new things in life.

Anyway, I’ve been thinking a lot about little tips and tricks, (mostly for the kitchen, but a few others) that have become “normal” to me, although I didn’t learn most of them until I was an adult. While they may be fairly common, I wanted to share a few—just for giggles—in case anyone discovers a new tidbit here. (And I apologize in advance if these are too obvious, but I went at least 20+ years not knowing most of this list.)

The inspiration here began when a friend/salesperson for the company I work with met me at my house to grab food samples. I opened my freezer to snag appetizer bags, and she’s like, “Why do you have bags of Ziploc-ed Doritos in your freezer?” I always freeze my chips. They taste better, and never go stale. Plus, if they’re out of sight I don’t eat them in one sitting. But seriously, try some frozen Cheetos. They’ll blow your mind.

So here’s a few random tips and tricks that are common place in our home:

  1. Keep your chips in the freezer. Any and all of them—they don’t actually freeze. They just get super cold and are delicious.
  2. Dry your sheets (or any blankets) with a few tennis balls. It’ll make a bit of racket, but your goods won’t get as tangled up, and thus are less wrinkly.
  3. Add any type of fruit that you have in excess (or is about to go bad) to ice cube trays, fill with water and freeze. I pop them out, keep them in a Ziploc bag in the freezer and love to dress up water or cocktails with colorful cubes.
  4. Don’t crack eggs on the edges of bowls—that’s how I always ended up with shells in my cookies. Instead, gently crack them on the counter, or any flat surface—you’ll never have an egg shell escape in your food again.
  5. If you burn votive size candles in the glass holders, pop them in the freezer for an hour or two after they’ve burned out. The wax shrinks and pops right out so you don’t have to pry it out.
  6. Use an ice cream scoop to make perfectly round cookie-dough balls, put each scoop in a muffin tin, and freeze. Then Ziploc the dough balls and you can bake a few cookies at a time instead of the whole batch. (I make big batches of the kind we like, and I prefer a 10-minute bake for a fresh cookie versus keeping some pre-baked in the freezer.)
  7. When making any boxed-mix of muffins or bread, use apple or orange juice instead of water—your finished product is moist and flavorful, but people never say it tastes fruity–It’s more of an enhancer than a flavor profile change.
  8. Rub your skin with baby oil after your shower, then dry off. Your skin will stay super soft all day without the need for any lotion. (This is especially nice in the winter when the air is dryer.)
  9. Invest in a $3.99 bunch of wildflowers at Aldis. They last about 2-3 weeks and one bunch is enough to make 3-4 ball jars worth of flowers for the bathroom, table, etc. It’s a small price for the splash of happy it brings.
  10. I know by now I sound like a freezer nut, but keep your grapes frozen. Wash them, Ziploc them, and freeze them for a quick treat. They freeze part way, but are still soft enough to bite through, and there’s something about the sugar that intensifies when they’re frozen. It’s our favorite pool snack.

I know it’s silly, but picking up quirky tips from family and friends—mostly family—is one way I always feel connected. Nona (Nicholas’ mom) taught me about the eggs, my Aunt Jane always kept her chips frozen, and my mom loved her baby oil. I like to think we’re just a pretty montage of the most important people in our lives, and the tidbits and quirks that make them, and us, unique.

In Honor of Our Favorite Guy

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Yesterday we honored and remembered Michael Scordino in a beautiful service at Christ Lutheran Church. He’d have loved the stories that were shared, the line for communion to the back of the church and the laughter between the tears. At his dad’s request, Nicholas D’Amico wrote a beautiful eulogy in honor of the man who raised and influenced all the best parts of him. His words are as follows:

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Thank you all for coming today. You know, it’s a strange thing to be asked to share the eulogy at someone’s funeral. It’s like a part of a foreign conversation that you don’t want to be having. But, when Pop asked me to write and share the eulogy a his funeral, I immediately agreed. Partially because I knew our family, and thought about other people who might be able to do this instead, and quickly realized (with all the emotional spirits we are) that I’d most likely be the only choice. I also admittedly, didn’t really ever believe that I’d have to actually do this – because for so many years that I’ve seen Pop’s health be in the balance and we thought we’d lost him – he’d rally back with all the love and vitality that he was known for. We’ve always known from the first time he came into our lives that he had a history of heart problems – I remember my mom trying to explain it to me, when she felt I wasn’t understanding the severity of the countless situations we’ve been through – by saying “honey, he’s got a weak heart”. I didn’t understand it. Because, knowing what I know now, anyone know who knew and loved Pop, only knew him for having such a full heart. Full of laughter, wisdom, spirit, and above all else love. So, I’m honored today to be able to share with you all the greatest love story I’ve ever known – about the most important man in my life.

Pop was known for many things: an adventurer, a veteran, a husband, a role model, a teacher, a chef, a father, a friend, the list goes on. But, there’s a saying I feel could surmise the man we all loved and that’s the quote he unknowingly lived by: “those who tell the stories, rule the world”. (Let me just say, if this quote were actually true, Pop would be King). Yes, he was also a story teller. Telling stories was his craft – and like any craft, he loved practicing and perfecting it – (apparently so because he’d tell the same story over and over again). Truthfully, the stories never got old – because he wasn’t just great at telling them – but because of the insight you’d get from the words he’d share. And you all have heard the saying that any good story was worth retelling, well, they we’re all good stories.

There’s so many stories and memories I have – and I’m sure many I didn’t get a chance to know. Some of my favorites though would be the times he would recount his childhood and life growing up in the rich Italian culture of Brooklyn – (Pop would often remind us of this and say: “yeah, what do I know- I’m just a stupid kid from Brooklyn?”). Truthfully, Pop was one of the wisest people I knew. (Often because anytime I’d be questioning something – could be as little of a thing as a new recipe or as big as an event as getting married – my mom would always remind me to “ask Pop, he’d want to tell you”. Even if I knew the answer, she’d still want me to ask him just so he could enjoying sharing it with me. This is just one of the millions of ways she loved him… and me – by continuing to keep us connected.

See, truthfully, I’ve always considered myself a “mama’s boy”. I think most of you would agree. My mom had always been by my side, every step of the way growing up – even when we owned the Pizzeria (where my Mom and Pop met), I would spend my afternoons and evenings there or home with her. It wasn’t until she sold the Pizza place and had to find another way to help support the family, that she began working weekends waiting tables at a local restaurant. Unknowingly at the time, these weekends would become sacred for Pop and I and one of the periods of my life that I’m most thankful for. Because until then I really didn’t know the type of love and bond a father and son could have. This is when all that changed for me – now was the time I learned what it meant to be a man. No, not the kind of man who carries a wrench and fixes stuff – but the kind of man who loved cooking good food, finding romance in life, and doing right by others – all the lessons I learned from him during those many weekends of him and I home together. We’d make breakfast and sit on the back porch swapping stories (well, mainly I’d be listening) but, that was okay – because I loved hearing what he had to say. The foundation for our relationship was being built – one ingredient at a time. The foundation was made of frittata and love.

Even though it was just two of us together these days, we’d usually make a frittata big enough to feed the neighborhood – Pop didn’t know how to cook for less than 10 people. Ever. (Can you imagine trying to flip a 16 inch frittata? Well, it wasn’t easy!). But, he loved having a house full. Especially on Sundays. I remember waking up to the smell of garlic and onion throughout the house.. just as anticipation for was what to come. Plus, there was no moment Pop was happier than when he’d prepare a meal with his family (teaching us to cook along the way) and have us all sit down together, pray, break bread, and he say “manga – bon apetit’o” and the event would ensue. Food was a part of everything in our world and he set the tone for our family by bringing the Italian culture to life. We loved being Italian, (my mom especially – she quickly filled our house with anything that read “made in Italy on it”.)

But, it was at the table that we always came together as a family, Pop at the head, mom seated to his right. Amber, myself, and whoever else was lucky enough to be brought into the fold would fill in the empty seats (normally there wasn’t one left). One of the lessons I learned from him was that no matter what else was going on in life – meals were sacred (meaning Amber or I arguing over trivial stuff had to wait for later). We’d all sit down and connect as a family and everyone’s voice was heard – especially Pops. This was his stage where afterward we’d know more about who he was, and why we’ve become the family we were, through him.

Pop was into all kinds of “adventures” as a child. He learned his love of wine at the young age of four or five, where his grandpa would take him down to the basement to sample the “homemade wine” (which could probably pass for moonshine in some states). It doesn’t take too much wine for a 4 of 5 year old to reach his limit. But once him and Grandpa had their fill Pop would woozily stumble back upstairs trying to avoid the disapproving looks of his mother.

Pop wasn’t just a curious boy he also wanted nothing more than to be one of the guys. He said, when he was little he hated his name. He thought (Michael) was such as “sissy name”. His friends all had names like Rocky, Frank, or Joey… but I loved hearing him do his impersonation of Grandpa Albano when he’d call him “Michael’e”.

One of the times was when Grandpa Albano caught him trying to smoke one of his cigars. Not just any cigar, this was a “garsha vega” – the king of all nasty cigars. Pop described it as a rope soaked in tar. But he tried it – not even inhaling mind you – when his Grandpa walked up on him. Pop was anticipating a beating, but, instead got treated with another kind of punishment. Grandpa said, “Oh, Michael’e, you lika to smoke, eh?” You wanna be a man? Pop said “no, Grandpa, I’m sorry”.. Grandpa said ” Oh yeah, lets smoke, like a man”. Then he pursued to force Michael to smoke the whole thing (inhaling it this time mind you). Until he was sick. Unfortunately this lesson didn’t stick with him long enough, because when he was 12 he spent the summer on Brighton Beach working in his Aunt Gloria’s luncheonette where he tried every type of cigarette they had on display until he found one he liked.

See, Pop was the type of person who wanted to do the right thing – just sometimes didn’t know what the right thing was. In the hot summer of New York, he would be tasked with the oh so important task of getting the family Gelato from a Gelateria 6 blocks away (although it was most likely just one block). But he’d take an order from everyone in the house and go on the errand. There was one rule with Gelato – don’t let it melt! So, on his trip back he’s carrying this Gelato and Uncle Al (who loves to talk) is sitting out on the block. “Oh Michael’e – how you are? The conversation would ensue, so Pop – trying to do the right thing, tried to cut is short with Uncle Al and get the ice cream home intact. Just to later get a scolding from Grandpa Albano for being disrespectful and not talking to Uncle Al. He couldn’t win! But, no matter what, he always wanted to be everything to everybody.

I remember him telling stories of his beloved mother, Rose, who passed, way too young, when Pop was just an 11 year old boy. Pop would tell the story, where she was walking up a hill and just fell down suddenly and died in his arms. Rose had the same heart condition Pop did. Undiagnosed at the time. He not only looked like his mom, but, he used to say he got her heart as well (referring to how wonderful her heart was). Now, Rose has become such an important name sake for our family passed down to his granddaughters Liana Rosalia and Emma Rose – ensuring her legacy is carried on for generations to come.

After his mom passed, however, he moved in with Uncle Sal and Aunt Fay. He said time and time again how if it weren’t for the love of the two of them – he wouldn’t have made it in life. They brought him in and raised him as one of their sons. I like to think the time that him and Uncle Sal spent together was what shaped the time he and I had together those many years ago.

Pop loved all his family, and my brother’s Michael and Jeffry were no different. Pop was a salesman at heart. He was great at it. Because you combine the fact he’s never met a stranger and that he loved food – Bari Italian Foods was home for him. Though, when he’d tell the story, the company should have been called “Scordino Italian Foods”. But, Pop told me a story once about when him and Jeffry were making a delivery for Bari and ended up wrecking one of the trucks. They had to call his boss Lisa and report it (which he hated having to do). But, then, it gets better – they continue their delivery with a second truck, and end up getting it stuck by driving under and overpass that was too short for the truck to fit. I can only imagine what that mischief was like. But, just a couple days ago Mike told me that all his success in sales he got from his Dad. I don’t think anyone could argue that we all have a part of Pop in us – some more than others – but, all wonderful stuff.

My favorite household memories of our family were simple ones. They were simply filled with so much laughter and love. My Mom and Pop were like children, just so full of life and vitality that there wasn’t a time that Amber and I wouldn’t hear some commotion going on in their bedroom down the hall that would warrant investigating. Inevitably, one of us would go to their room to find out what all the ruckus was about just to open the door and see Mom and Pop laughing so hard in bed they’re crying. We’ll even though FOMO (Fear of missing out) didn’t exist then, it was still happening. Whichever one of us (Amber or myself) wasn’t the first one there we’d inevitably join in on the fun shortly after. We’d all pile in (all four of us) in their bed and mom and pop would retell what had them laughing so hard to begin with for us relive.

I remember one time specifically, at 3am, I was woken up by a different kind of racket – I heard my mom yelling “he’s over here! I’ve got him pinned!” Then pop yelled, “hold him down”. Mom followed with “hit him before he gets away!” My sister and I jumped out of bed (clearly down the other end of the hall mind you) thinking my parents were getting burglarized and were defending themselves, to come into their room and see Pop in his boxers running across the room holding a newspaper and my mom in the corner flustered trying to help. All of this – to kill a palmetto bug. Well, after the war of the palmetto ended, we all laughed about it for hours. At this point its 4am and Amber and I were exactly where we loved to be. In between the two of them. This is now where my parent’s bed became safe for anyone to be in. We had so many wonderful memories there, just the four of us, together. Later this tradition continued when Julie and Emmy came along and I think we even got Martin in their bed at one point.

I learned what romance is from my mom and pop’s relationship. They had one of the greatest love stories I’ve ever had the privilege to know. I didn’t know that soul mates existed, until I saw my mom and pop together – they found theirs almost 21 years ago when they found each other. Pop used to tell me, and not just me, but everyone – how lucky he was to have my mom in his life. He always put her on a pedestal and told everyone he knew, even unknowingly to mom at the time, about their love story. During the final days with Pop, the wonderful hospice nurses were frequent visitors at our house and one of them during her conversation with mom told her how much she loved hearing about their love story. She recounted a memory that Pop told her where he said “I love me wife so much. Do you know we danced under a bridge together?” He shared the story of the two of them, during one of their romantic nights out, walking under a bridge in Helen, Ga where they danced to the music of their hearts. My mom didn’t know he shared that story with anyone. It was the first time I heard it as well. But he loved her so much, and she him.

I wanted to close with sharing a letter that exemplifies the way Pop lived and loved – with such a full heart. My mom found during her last day on earth with him. She was lying in bed next to him hearing him breathe in his sleep when she opened my grandmother’s Bible to find some comfort of God and read to my Dad. When she opened the Bible, another letter fell out. God works in such a wonderful way. Here’s the words, from Pop, to his dear wife, that he had written her at 10:15am November 17th, 1999 from the Sleep Inn in Nashville, TN. It was addressed to her and written on the note paper from the hotel’s nightstand..

“My Dearest Love,

I have a few minutes before I begin my day and thought, how nice to put a
few words on paper for my sweetest of sweet hearts. Boy, that was a long
sentence?! Haha.

I’m sitting here missing you terribly and wish we were together. I wish I
knew what I could do to make a living and also be home next to you every
night. I’ll pray to God every day for his answers. You are the “Sunshine”
of my life. I can not imagine how empty and cold my life would be without
you. I called your office a moment ago and my heart lightened up just
hearing your voice.

My darling, you are so very precious to me. I thank God for him giving you
to me. I have such great hopes and a strong belief that our lives together
will only get better and better. It’s such a pity that we can’t be together
every moment of every day-but you are always with me, in my heart and in my mind.
So, I’ll go for now and this will have to do until I get home on
Friday. Keep my love and adoration with you always, for I love you so very
much. I hope this note lifts you up a bit. Who knows, maybe today you needed it.

I love you,

Michael”

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For the Love of Our Poppi

Poppi has been my dad for just under 11 years now, and when I think about the abrupt way I came into his family, I’m still overwhelmed at his love and acceptance.

Our first meeting wasn’t a handshake kind of greeting, as he was more of a bear-hug kind of guy. He started teaching me italian recipes as soon as he learned my name, and he quickly claimed me as one of his own. Poppi was always a safe zone, as there was no judgement or scrutiny, he was all love and acceptance.

My favorite memories are of Sundays, when we’d sit together in our Oakwood church and then gather back at the house for a ridiculous Italian spread. The 20 pounds I gained our first year of marriage I chalk up to the intense love he packed in to his incredible food. We’d sit around the table for hours, a little Frank playing in the background to accompany his hilarious stories and advice on life, and nosh our way through the day.

In one of our moments today, he hugged me and said, “you’re the best thing that ever happened to this family.” These might be the last coherent words he ever says to me, and while my heart feels so heavy I can hardly breathe, I also have to celebrate his life and the way in which he’s touched mine.

It’s rare to marry into a family and immediately use words like “mom” and “dad,” though that was easily the case in my lucky experience. He embraced me as another daughter, and he quickly became my “Poppi,” a man that helped teach me to love hard, regardless of circumstance.

He’s only 69, and part of me feels robbed of another 20 he could have, but I also know that he packed more life and love into my last ten years than most people get in a lifetime, and for that, I’m eternally grateful.

I work in the food industry now, and a portion of my training came from him. Little did I know that on a daily basis I’d work with accounts where chefs and owners know him well, have stories to share, and are still touched by his relationships with them. He does a million things well, but few surpass his ability to connect with the human soul on a level that is inevitably unforgettable. My favorite thing about my job is telling him who I ran in to that knows him and reminding him that he’s not a “legacy in his own mind,” as he used to say, but a bonafide legacy.

Life without him seems unfathomable, but I think about the character he instilled in my husband and sister, Amber, and I know that he’ll always live on in us. Nicholas is entirely influenced by Mom and Poppi, and the man that he is was so perfectly shaped by the time that he and Pop used to spend together. I’ll always be grateful for the boy they raised who became the man I was lucky enough to marry.

I know the worst is yet to come for us, but I know we’ll all be okay because the love he built can never be broken. We’ll feel him in every great batch of red sauce we make, every Frank song we hear, and in every loving moment we’ll continue to share.

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Peanut Butter and Banana Go-gurt

I don’t know when go-gurt emerged and improved the world of yogurt eating, but I discovered it in college and used to keep my freezer stocked. I saw a homemade version of this frozen goodness on the Food Network the other day, so instead of drinking my protein shake this morning, I made an attempt at an oldie but goodie.

The verdict? Delicious. I’m a texture person, and I’d much rather eat these frozen yogurt puddles than drink a protein shake, and while the ingredients are the same, the flavor is richer. Double bonus.

Ingredients: (this is for two servings)
2 T peanut butter
1 C vanilla or plain Greek yogurt
3 small bananas
1 packet Splenda
(Use skim milk if you want it thinner)

Directions:
Blend ingredients, pour into ziploc bag, trim the corner, and use like a pastry bag to squeeze “puddles” in whatever size you wish onto parchment paper. Freeze for about 15 minutes before eating.

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Truffle French Toast

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I’ve developed quite an affinity for truffle oil these days, and have been sneaking it into every recipe I can muster. Truffle macaroni and cheese and truffle bur rata have become pretty regular dinner fare, but his morning, we started “Sunday fun-day” with truffle french toast and left over filet mignon. Delish.

Truffle French Toast
(I don’t typically measure much, so these are all approximate. Blame my mom and grandma for teaching me about pinches and handfuls instead of teaspoons and cups!)

Whisk the following in a shallow bowl:
2 eggs
1 cup milk and 1/2 cup half and half
1 t vanilla
1 t truffle oil
1 t cinnamon
Pinch of salt

Dip bread until completely saturated, then pan fry until browned on both sides. (I used a baguette, so my French toast was in small, 2-bite pieces.)

I plated it over strawberry jam, and topped it with powdered sugar and syrup.

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Of course, I had to get weird and layer it up— this plate’s mine. 🙂

Christmas Cookies in January

This past Christmas, one of my favorite students brought me these ridiculous holiday cookies–I remember tasting them, and after one bite, I threw caution to the wind and ate all three without even stopping to breathe.  (I know you’re not supposed to play favorites with students, but cookies always help.) I asked him for his mom’s recipe, and finally made them tonight. I’m infamous for not having certain ingredients and improvising, and tonight was no exception—the recipe calls for crushed peppermints and white chocolate morsels; I didn’t have either, but I had crushed Andes white peppermint baking chips, so I used those.  Delicious.  Here’s the deal:

Peppermint Melt Away Cookies
Active Time: 30 minutes.  Total time: 1 Hour

Ingredients:

Pam cooking spray
1 8oz. package cream cheese
1/2 cup unsalted butter 9 (1 stick)
Large zip-top bag
1 cup starlight mints (or candy canes) finely crushed
1 large egg
½ teaspoon vanilla extract
1 box white cake mix
1 cup white chocolate chips

Directions:

  1.  Preheat oven to 350.
  2. Coat baking sheets with spray.
  3. Cut cream cheese and butter into small pieces, place into large bowl to soften and crush mints in zip-top bag.
  4. Add egg, vanilla, and half the cake mix to the cream cheese and butter.  Mix with electric mixer for 1-2 minutes.  Stir in remaining half of cake mix, white chocolate chips and ½ cup of the mints.  Place remaining ½ cup of mints in  shallow bowl.
  5. Shape dough into 1-inch balls and press tops of dough into mints.  Place on baking sheets, mint side up and 2 inches apart.  Bake 10-12 minutes or until golden and center is barely set.  Let stand 3-4 minutes, then transfer to wire racks to cool.

Making these cookies tonight connected me with an awesome moment at the end of the semester, and I’m thankful to feel this sense of connection to a world that already feels like a distant memory.  And, as an added bonus, I love that my whole house smells like Christmas now, and I have the perfect midnight snack.

 

meltaway cookies